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–+ servings
Skillet Eggs in Smoky Tomato and Butter Bean Sauce – vegetarian recipe
Stav Kogan

Skillet Eggs in Smoky Tomato and Butter Bean Sauce

This dish of gorgeous eggs baked in a rich, smoky tomato and butter bean sauce is the ultimate one-pan comfort food. Perfect for a lazy weekend brunch, a satisfying lunch, or even a quick and cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 245
Ingredients Method Nutrition

Ingredients
  

  • 4 cups or 1 x 28-oz / 840 ml can no-salt-added whole peeled tomatoes, drained
  • 1 tsp (5 ml) extra virgin olive oil
  • ½ small yellow or white onion, finely chopped
  • 2 cloves garlic, minced
  • ½ tsp (2.5 ml / 0.1 fl oz) smoked paprika
  • Pinch dried oregano or Italian herbs
  • ¼ cup (60 ml / 2 fl oz) pitted kalamata olives, drained and chopped
  • 2 cups cooked or 1 x 15-oz / 440 ml can no-salt-added butter beans, drained and rinsed
  • 4 large organic eggs, as fresh as possible
  • Sea salt and freshly ground black pepper, to taste
  • Crusty whole grain bread, for serving
  • Pro-Tips
  • The tomato and bean sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Simply reheat in the skillet on the stovetop before making the wells and adding the eggs.
  • For a spicy kick, add ¼ teaspoon of red pepper flakes or a dash of your favorite hot sauce along with the smoked paprika.
  • Boost the nutrition by stirring in a few large handfuls of fresh spinach or kale into the sauce just before the first bake in the oven.
  • For a delicious vegan version, omit the eggs and instead crumble firm tofu into the sauce during the last 5 minutes of baking. The hearty bean stew is also fantastic on its own.
  • Elevate the dish with toppings! Serve with a dollop of Greek yogurt, a sprinkle of crumbled feta cheese, or fresh herbs like parsley or cilantro.

Method
 

  1. Preheat your oven to 350°F / 175°C and place a rack in the upper third.
  2. Pour the drained tomatoes into a medium bowl.
  3. Using your hands, crush and squish the tomatoes into smaller, rustic pieces.
  4. Set aside.
  5. Heat the olive oil in a 9-inch cast-iron or other oven-safe skillet over medium-low heat.
  6. Add the chopped onion and cook until softened, about 3 minutes.
  7. Stir in the minced garlic and cook for another minute until fragrant.
  8. Add the crushed tomatoes, smoked paprika, oregano, chopped olives, and butter beans.
  9. Stir everything together to combine.
  10. Transfer the skillet to the preheated oven and bake for 15 minutes to allow the flavors to meld.
  11. Carefully remove the skillet from the oven and place it on your stovetop.
  12. Using the back of a spoon or a ladle, create 4 small wells in the sauce.
  13. Gently crack one egg into each well, being careful not to break the yolks.
  14. Season the eggs with a pinch of salt and pepper.
  15. Return the skillet to the oven and bake for 9 to 12 minutes, or until the egg whites are fully set but the yolks are still runny or slightly thickened to your liking.
  16. Serve immediately, straight from the skillet, with plenty of crusty bread for dipping.

Nutrition

Calories: 245kcalCarbohydrates: 32gProtein: 15gFat: 6g

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